Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes

Trends in Food Science & Technology - Tập 109 - Trang 711-724 - 2021
Tomy J. Gutiérrez1, Juscelino Tovar2
1Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC Mar del Plata, Argentina
2Department of Food Technology, Engineering and Nutrition, Lund University, Sweden

Tài liệu tham khảo

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